Italian Pasta Salad
Tangy pasta salad with cherry tomatoes, cucumber, olives, mozzarella and red onion in a garlicky red wine vinaigrette.
- Servings
- 8
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
- kosher salt stays the same: It seasons the pasta water, which stays the same amount.
Equipment
- Large pot
- Colander
Instructions
Bring the water to a boil with the salt. Cook the pasta until tender, 10–12 minutes, a minute longer than al dente since it firms up as it cools. Drain and rinse under cold water until cool.
Whisk the vinegar, olive oil, garlic, oregano, salt and pepper in a large bowl.
Add the drained pasta and toss well so it soaks up the dressing.
Fold in the tomatoes, cucumber, olives, red onion, mozzarella and basil. Taste and adjust the salt and vinegar. Chill for at least 30 minutes if you have time.
Notes
- The pasta absorbs dressing as it sits. Keep a couple of spoonfuls back and toss them in just before serving.
- Keeps in the fridge for 3 days.
My notes
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Nutrition estimate
- Calories
- 455
- Protein
- 15 g
- Carbs
- 48 g
- Fat
- 23 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
